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Summer Solstice Meal

It’s officially the first day of summer!

I celebrated last night with a delicious summery meal. I made corn on the cob for the first time this year, and if the season wasn’t blatantly obvious by the looks of the main plate, it certainly was evident in the accoutrements.

You can take the girl out of Maryland. . .

I served up a Thai mock chicken salad over a bed of arugula, corn on the cob, and raw sliced kohlrabi. Regarding the previous photo, it is my firm belief that the only way to have sweet corn is on the cob, with butter and Old Bay seasoning. And while you’re salivating over that, might I add how excited I am that it is a seasonally appropriate time for a nice crisp white ale?

This chicken salad was a hit. I planned on having leftovers for sandwiches – I didn’t. It turns out that Kyle is a Thai chicken salad fiend! He suggested, between mouthfuls, that we call this “Trickin’ Salad” because it’s like chicken but it’s a trick – as there is no real meat in this salad. Har har har.

I love it when an original recipe is a home run on the first try.

Thai “Chicken” (or Trickin’) (or Mighty Ass-Kickin’) Salad

Ingredients:

1 package (4 pieces) Quorn Naked Chik’n Cutlets

2 stalks of celery

1 large carrot

1/2 cup veganaise

1 Tbsp light sodium soy sauce

1-1/2 tsp rice wine vinegar

1/4 cup lightly salted peanuts

1/2 tsp ground black pepper or crushed red pepper to taste

Preparation

Cook the Naked Chik’n cutlets according to package directions. I chose to microwave mine with a few tablespoons of water, covered, for about two minutes.

While the cutlets are warming up, dice the celery and carrot.

Chop the cutlets into small cubes, or tear them for a more rustic texture.This yields about 2 cups of “chicken”.

Combine the “chicken,” celery and carrots in a medium sized bowl. Add the veganaise, soy sauce, and vinegar. Stir to combine.

Pour the peanuts into a small zip-lock bag and crush them by pounding them repeatedly with the bottom of a can or jar until they are smashed into a crumbly texture. Add the peanuts to the salad.

Stir in peanuts and pepper.

Chill for about an hour before serving.

Serve the Thai “Chicken” Salad over arugula or spinach, in sandwiches or wraps, or rolled up in large leaves of romaine for a crunchy summer lettuce wrap. The possibilities are endless!

What will you do to celebrate the longest day of the year and the official kickoff to summer?